Fall in love with Dosa, South India’s iconic fermented crepe, a golden perfection! Dosa, South India’s gift to the culinary world, is more than just a savoury crepe. It’s a story of rebellion, innovation, and cultural evolution. From quiet temple kitchens to bustling street stalls, the...
Floating Island, or Île Flottante, is a classic French dessert that pairs light, airy meringue with smooth crème anglaise. The meringue is gently poached, giving it a soft, cloud-like texture, while the custard provides a rich contrast. A drizzle of caramel adds a slight bitterness, and...
The Mughal Empire, which ruled India from 1526 to 1857, left behind more than just architectural marvels like the Taj Mahal. It gifted the subcontinent a culinary legacy so rich and enduring that it continues to shape Indian cuisine today. Mughlai cooking, born in the royal...
The Indian treatment Gourds are the unsung heroes of Indian cuisine—those watery, seedy, sometimes bitter vegetables that somehow find their way into our kitchens and onto our plates. They’re not glamorous, but they’re dependable, like that one friend who always shows up with a casserole when...
Let me take you to a Bengali kitchen, where the air is thick with the scent of mustard oil and the occasional debate about whether potol (pointed gourd) is the greatest vegetable to ever grace a Bengali kitchen. Spoiler alert: It is. Shaped like a tiny...
